Full written recipe for Paneer tikka popcorn

Prep time: 1 hour
Cooking time: 30 mins
Serves: 6

Ingredients:
• Paneer 250 gm
• Curd 200 gm
• Mustard oil 2 tbsp
• Kashmiri Red chilli powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Powdered spices:
1. Coriander powder 1 tbsp
2. Jeera powder 1 tsp
3. Garam masala ½ tsp
4. Aamchur powder 2 tsp
5. Black salt ½ tsp
6. Kasuri methi 1 tbsp
• Fresh coriander leaves 1 tbsp (chopped)
• Besan (gram flour) 200 gm
• Salt to taste
• Oil for frying

Mint mayo dip
Ingredients:
• Mayonnaise 4 tbsp
• Mint chutney 1 tbsp
Methods:
• Mix mayonnaise and mint chutney in a bowl and your mint mayonnaise dip is ready.

Methods:
• Cut the paneer in small cubes.
• Further add curd in a muslin cloth and hang it for at least 45 minutes, let all the moisture drip out, hung curd is ready, you can tie it for more longer if you want the curd to be thicker.
• In a mixing bowl, add mustard oil and Kashmiri red chilli powder, whisk well to bleed the natural red colour from the chilli.
• Further add hung curd, ginger garlic paste, powdered spices, freshly chopped coriander leaves, besan and salt to taste.
• Next, add paneer cubes and coat it well with the marinade.
• Further, coat the paneer with breadcrumbs, and deep fry in hot oil on medium high heat, until crisp & golden brown in colour.
• Your paneer tikka popcorn is ready to be served, serve it hot and crispy with mint mayo dip, tomato ketchup or any dip of your choice.


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